Gratin Dauphinois

Name: Gratin Dauphinois
Total time: 1 h 45 min
Yield: 6
Cuisine: French
Ingredients: 1.2 kg Waxy potatoes, peeled and sliced 3 mm thick; 400 ml Whole milk; 400 ml Double cream; 1 Garlic clove, halved; 20 g Butter, for the dish; 1/4 tsp Nutmeg, freshly grated; 2 tsp Salt; 1/2 tsp White pepper

Potatoes sliced thin, baked slowly in cream and nothing else — no cheese, no stock, no onion. The starch from the potatoes is what thickens it, which is why the slices must never be rinsed.

Источник

Автор рецепта French home kitchens · 🏺 Традиционное · Everyday French household cooking — the food that exists in every region before anyone calls it cuisine

Dauphiné · potatoes baked in cream — An ownerless traditional dish, so no cook is credited. The cited article confirms gratin dauphinois as a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region, and that cheese is not part of it. The do-not-rinse rule, the pre-simmer, the temperature and the resting time are this book's own.

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⏱ 105 мин🍽 6 порций🔥 380 ккал🇫🇷 Франция

ВегетарианскоеБез глютена

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Приготовление

Rub the inside of a shallow baking dish hard with the cut garlic, then butter it.
💡 Rubbed, not chopped in. Whole garlic pieces scorch on top and turn bitter over an hour and a half; the rub leaves the scent and nothing to burn.
Warm the milk, cream, salt, pepper and nutmeg in a wide pan until steaming but not boiling.
Slide the potato slices in and simmer very gently for 8 minutes, moving them once with a spatula so none stick.
💡 This pre-cook is what makes the difference between a gratin and a dish of raw potato under a burnt lid. The cream visibly thickens as the starch comes out — that is the signal it is working.
Tip everything into the dish and level the top with the back of a spoon so no slice stands proud.
Bake at 150°C for 75 minutes, until a knife meets no resistance and the top is deep gold.
💡 Low and long. At 200°C the top browns in twenty minutes while the middle is still hard, and the cream splits into oil and curds.
Rest 15 minutes before serving — it slices instead of sliding.

💡 Советы

There is no cheese in a gratin dauphinois. Adding Gruyère makes it a gratin savoyard, which is also good and is also a different dish.
Better reheated the next day, cut into squares and crisped in a pan. Most French households count on this.